Smoky Bean and Sweet Potato Burritos

Smoky Bean and Sweet Potato Burritos

Published: Sept. 23, 2025

Time Overview

• Total Time: 1 hour 10 minutes

• Prep Time: 15 minutes

• Cook Time: 55 minutes

Ingredients (Serves 10 burritos)

• 1/4 cup vegetable oil (e.g., avocado oil)

• 1 medium yellow or white onion, diced (about 1.5 cups)

• 4 garlic cloves, minced

• Kosher salt (e.g., Diamond Crystal) to taste

• 5–7 chipotle chiles in adobo sauce, roughly chopped (adjust for spice preference)

• 5 Roma tomatoes, diced (about 2 cups)

• 1 medium sweet potato (12–16 oz), peeled and diced into 1/2-inch cubes

• 2 cups low-sodium vegetable or chicken stock, or water (Adjustment: For a thicker filling, use 1.5 cups water/stock instead of 2 cups)

• 2 (15-oz) cans beans (pinto, Great Northern, cannellini, or a mix), drained and rinsed

• 10 burrito-sized (10-inch) flour tortillas, at room temperature (or warmed, see Pro Tips)

• Optional Extras:

• Mexican crema, mayonnaise, or sour cream (1 tbsp per burrito)

• Tender greens (baby spinach, arugula, or mesclun mix)

• Hot sauce or salsa roja for serving

Preparation

Step 1: Sauté Aromatics and Chipotle Base

Heat oil in a large deep skillet over medium heat. Add diced onion and cook, stirring occasionally, until translucent and lightly golden (8–10 minutes). Add minced garlic and 2 tsp kosher salt; cook 5 minutes until fragrant.

Add chopped chipotle chiles (with adobo sauce) and stir frequently until fragrant (~1 minute).

Step 2: Simmer Sweet Potato and Bean Filling

Add diced tomatoes and cook, stirring occasionally, until they soften and release moisture, forming a thick, soupy base (10 minutes).

Add diced sweet potato and 2 cups stock/water. Bring to a gentle boil, then reduce heat to maintain a steady, gentle simmer. Cook until sweet potato is fork-tender and the mixture thickens slightly (12–15 minutes).

Stir in drained beans. Mash the mixture to your desired texture (leave chunky for rustic filling or fully mash for creaminess). Simmer 3 more minutes to heat beans through. Taste and adjust salt if needed.

Step 3: Assemble Burritos

Lay a tortilla flat on a clean work surface. Spread 1 tbsp crema/mayo/sour cream (if using) down the center.

Using a slotted spoon, scoop ~3/4 cup filling onto the tortilla, leaving a 1-inch border on all sides. Top with greens (if using).

Fold the left and right sides of the tortilla over the filling. Starting from the bottom edge (closest to you), roll tightly toward the top, folding the top sides inward as you roll to seal. Place seam-side down on a platter. Repeat with remaining ingredients.

Pro Tips

• Warm Tortillas: For pliability (to prevent tearing), warm tortillas in a dry cast-iron skillet over medium-high heat for 1 minute per side until lightly toasted in spots.

• Freezing: Assemble without greens; place burritos on a parchment-lined sheet pan, freeze 1–2 hours until solid, then transfer to freezer bags. Freeze up to 6 months. Reheat: Wrap in parchment, microwave 3 minutes on high, then rest 2 minutes.

• Spice Control: Reduce chipotle chiles to 3–4 for milder flavor; add extra adobo sauce for smokier heat.

Chef’s Community Notes

• Adjust Liquid: A reader noted 1.5 cups water/stock prevents overly soupy filling; test and adjust to your desired consistency.

• Enhance Creaminess: Fold in 1/4 cup shredded cheddar or monterey jack cheese before rolling for richness.

• Grill for Crispiness: Brush burritos with oil and grill on a preheated grill for 3–4 minutes per side until lightly charred and heated through.

• Garlic-Lime Aioli: Mix 1/4 cup mayo, 1 tsp lime juice, and 1 clove pressed garlic for a tangy, heat-cutting condiment.

Serve immediately with crema, salsa roja, and a squeeze of lime. Enjoy!